Vinoing Again!

Throwing a seated dinner coupled with a wine tasting is an exercise in patience and timing. During a well-executed seated dinner, guests dance from one course to another seamlessly without skipping a beat. I admit that the timing was slightly off during my first seated dinner (for more than four people that is). Typically, I opt to throw appetizer parties or buffet dinners. I expect that subsequent dinners will be easier as I adapt to the timing. The gathering started with smelling, tasting and dialoguing about the five white wines. The object of this class was to differentiate the bouquet and taste in a dry and medium-bodied Riesling and to distinguish the influence of oak in various wines.



We tasted the following wines:

Selbach 2006 Dry Riesling $17
Dr. Thanisch (vdp) H. Riesling Kabinett Mosel-Saar-Ruwer Bernkasteler Badstube 2005 $20
Bouchié-Chatellier Argile à S - 2006. Blanc | Pouilly-fumé $23
Printhie 2006 Chardonnay (Orange, Australia) $17
Taft Street 2007 Chardonnay (Russian River Valley) $16

The two big hits of the night were the Dr. Thanisch Riesling and Taft Street 2007 Chardonnay.



The Asian fusion menu consisted of:

Thai Coconut and Pumpkin Soup with Crispy Spring Onions and Cilantro Oil
Sambar Thyme Corn Muffins
Ribbons of Zucchini and Yellow Squash with Mesclun Greens and Ponzu-Balsamic-Sambal Vinaigrette
Pan-Seared Tilapia, Served on a Bed of Coconut-Ginger Scented Jasmine Rice and Drizzled with Thai Basil Oil and Papaya-Habanero Sauce
Snow Peas with Sliced Almonds and Caramelized Shallots
Molten Chocolate Cakes Served with Coconut Saffron Ice Cream

I gather tasting notes from various sources and assemble them into one description.

Dr. Thanisch (vdp) H. Riesling Kabinett Mosel-Saar-Ruwer Bernkasteler Badstube 2005
Perfumed and marked by vivid acidity, this exhibits nectarine, apricot, and mineral flavors, ,all well-defined and persistent. Light in weight, yet intense and concentrated. Drink through 2012.

Selbach 2006 Dry Reisling
This pale, straw yellow wine is wonderfully refreshing, crisp, and clean. Aromas of apple and citrus are mellow, but the tart flavors of green, Granny Smith-type apples and lemon, explode in your mouth. Bright acidity and a medium-length, spicy finish make this a wonderful wine to serve with your lighter and/or spicier dishes, fish, or garden salads.

Bouchié-Chatellier Argile à S – 2006 - Pouilly-fumé
Made from 100% Sauvignon Blanc, the wine displays the characteristic aromas that one expects in a quality Pouilly-Fumé -- gunflint, minerality, yellow fruit, citrus and grassy notes -- combined with tart acidity and good length on the palate. A long mineral and citrus finish. Quite juicy, lively fruit, very pleasant green apple grassy flavours. Vibrant lively style.”

Printhie 2006 Chardonnay (Orange, Australia)
Pale yellow with green hue. Bouquet is peach and nutty with buttery undertones. A refined palate displaying tropical fruit characters with a creamy mid-palate and finishes long with a twist of lemon acidity and subtle toasty French oak.

Taft Street 2007 Chardonnay (Russian River Valley)
The wine shows graceful notes of tropical melon on a juicy backdrop that stays lively through the finish. A medium gold color in the glass, this wine has a soothing nose of buttercream, lemons, and Nivea (or cold cream). In the mouth it has a nice balance with good acid and primary flavors of lemon zest, minerals, a bit of melon, and a bit of butterscotch. The wine is not too creamy, nor too oaky, and finishes nicely. Only 350 cases produced. Solidly varietal and very much fixed on well-ripened apples in its lightly oaked aromas, this likeable, middleweight effort shows a bit of oily roundness in the mouth and follows with direct, easy-to-taste flavors of appley fruit that are filled out with attractive touches of cream and vanilla.

Recipes:



Thai Coconut and Pumpkin Soup with Crispy Spring Onions and Cilantro Oil, Sambar Thyme Corn Muffin

1 26-oz can of pureed pumpkin (not pumpkin pie puree)
2 cloves, thinly sliced
2 cans light coconut milk
2-3 tablespoons red curry paste
1 cup fat free half and half
1 tablespoon oil

1. Heat oil in heavy pot. Add garlic and cook for 2-3 minutes.
2. Add pumpkin puree, coconut milk and half and half. Stir slowly.
3. Add red curry paste. Add more if you would like it spicier. Add water to thin.
4. Simmer for 20 minutes on low.

Crispy Spring Onions

Use spring onions from the farmer’s market. Those are the best for decoration. Cut the bulb into thin slices so when they are fried, they look like blossoms. Fry in hot oil. Pull them out gently so that the blossoms do not tear apart.

Cilantro Oil

2 cups cilantro leaves, washed and patted dry
2/3 cup olive oil
Salt and pepper to taste

Puree cilantro leaves in blender. Stream oil into blender until smooth. Salt and pepper to taste.

Sambar Thyme Corn Muffins

1 box of Jiffy corn muffin mix
1 tsp sambar powder (can be found at Indian stores)
1 tablespoon honey
Small sprigs of thyme

Prepare mix according to directions. Add honey and sambar powder. Pour into mini-muffin pan laying a small spring of thyme on top. Bake according to directions.

Assemble by pouring soup into bowl. Drizzle cilantro oil. Lay a spring onion in the middle and the corn muffin on the side.



Ribbons of Zucchini and Yellow Squash with Mesclun Greens and Ponzu-Balsamic-Sambal Vinaigrette

2 zucchini (long and similar size)
2 yellow squash (similar size)
1 tablespoon ponzu
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
½ teaspoon pepper flakes
1 teaspoon sesame seeds
1 bag of mesclun greens
1 tablespoon sambal
1 tablespoon honey
1 tsp balsamic vinegar
1/3 cup olive oil

1. Using a peeler, peel the zucchini and yellow squash in long strokes. You want thin ribbons.
2. Mix ponzu, sesame oil, rice wine vinegar, pepper flakes and sesame seeds. Thoroughly mix through ribbons. Chill in fridge.
3. Mix sambal, honey, and balsamic vinegar. Slowly stream in oil until thick.
4. Assemble by placing ribbons on bottom of plate, place mesclun on top and drizzle with sambal salad dressing.

I'll post the rest of the recipes soon.